Mix together the Sriracha, olive oil, garlic, cilantro and stevia. Season with salt and pepper to taste. Put in a 1-gallon plastic bag, add the shrimp and mix together in the bag. Marinate in fridge for 2 to 4 hours.

Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and spear toothpicks in a few shrimp.

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